curried butternut squash soup
Source of Recipe
ww.ca
Recipe Introduction
This velvety soup is simple enough for a weekday meal, but sophisticated enough for company. For extra flavor, toss a handful of peeled garlic cloves in with the vegetables before roasting.
List of Ingredients
3 pound butternut squash, peeled, seeded and diced into 1 inch (2.5 cm) cubes
2 medium onion(s), quartered
29 oz fat-free chicken broth, (2 cans)
1 1/2 tsp curry powder
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
1/4 cup fat-free sour cream
1 medium scallion(s), thinly sliced, for garnish
Recipe
Preheat oven to 425°F (220°). Place squash and onion in a large baking dish (baking sheet will also work). Pour in chicken broth and bake, uncovered, for 1 hour, stirring occasionally. Don¿t worry if some of the pieces get a bit browned ¿ this will add to the roasted flavor of the soup.
Remove from oven. Let cool about 15 minutes ¿ do not pour hot soup directly into food processor, or you risk it exploding. Purée in batches in blender or food processor.
Toast curry powder in a small skillet over low heat until fragrant, about 2 minutes ¿ be careful not to burn it. Stir into puréed soup. Season to taste and divide into six bowls (yields about a 3/4 cup per serving); top each bowl with 1 tablespoon of the sour cream. Garnish with scallions and serve
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